Outstanding rosca de reyes de masa hojaldre rellena de mermelada de piña Innovative Recipes

Rosca de Reyes de masa hojaldre rellena de mermelada de piña

Rosca de Reyes is a traditional Spanish cake that is typically enjoyed during the Christmas season. This dish is a sweet and savory pastry that is perfect for any occasion. This particular recipe is based on the popular Mexican version of Rosca de Reyes, which is made with a flaky type of pastry known as “hojaldre” and is filled with sweet pineapple jam.


– 1 package of hojaldre pastry dough
– 1 cup of pineapple jam
– 1 egg
– 1 tablespoon of water
– Powdered sugar (optional)


1. Preheat your oven to 375 ℉ (190 ℃).

2. Roll out your hojaldre pastry dough on a clean surface, making sure it’s not too thin or too thick. You want the dough to be approximately ¼ inch thick.

3. Spread the pineapple jam evenly over the pastry dough, leaving enough space at the edges to seal it.

4. Cut small strips of the pastry dough that are approximately 1 inch wide, and use them to cover the pineapple jam. Crisscross the strips over the jam, creating a lattice pattern. Press the edges down to seal the dough.

5. In a small bowl, whisk your egg and water together to create an egg wash.

6. Brush the egg wash over the top of your pastry dough, covering all areas.

7. Place your Rosca de Reyes in the oven and bake it for approximately 25-30 minutes or until it’s golden brown and crispy. Check on it occasionally to prevent overcooking.

8. Once it’s finished baking, allow it to cool down for a few minutes before serving.

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9. For an extra touch of sweetness, you can dust some powdered sugar over the top of your Rosca de Reyes before serving.


– Roll out hojaldre pastry dough and spread pineapple jam on it.
– Cut strips of pastry dough and create a crisscross pattern over jam.
– Brush egg wash over pastry dough and bake at 375 ℉ (190 ℃) for 25-30 minutes until golden brown.
– Allow to cool down before serving and optionally dust powdered sugar over the top.

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